Sugared Cranberries
Sugared cranberries made by coating fresh cranberries in a warm sugar syrup, drying them on a rack, and rolling them in sugar.
Equipment
- Medium saucepan
- Wire rack
- Slotted spoon
- Shallow bowl
Ingredients
- ½ cup granulated sugar for the syrup
- ½ cup water
- 1 ½ cups granulated sugar for coating
- 12 oz fresh cranberries one bag
Instructions
- Dissolve the sugar. Heat 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat, stirring 2 to 3 minutes until dissolved. Remove from the heat.
- Coat. Stir in 12 ounces cranberries until evenly coated with syrup.
- Dry. Transfer the berries with a slotted spoon to a wire rack and dry for at least 1 hour.
- Sugar. In batches, roll the berries in the remaining 1 1/2 cups sugar until fully coated.
- Set. Return to the rack and dry for 1 more hour.
Notes
Substitutions: Add a little orange zest to the coating sugar for extra flavor.
Tips: Use firm, fresh berries and give them the full drying time for a thick, sparkly coating.
Storage: Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.